Savannah courier. (Savannah, Tenn.) 1885-1979, 1887-06-16
SOME DAINTY CAKES.
-Four Recipes for Ladies' who Are In |
Habit of Entertafutnr Counanv

-Four Recipes for Ladies' who Are In tho
Habit Of Entertaining Company.
These dainty little cakes, easily
made at home by any one who likes
cake-baking, are specially pretty and
suitable for light entertainments Ia
"tea" given for young lady friend, a
child's birthday party, or an evening
gathering for intellectual, charitable or
purely social purposes How many oc-
casions there are, in these busy days,
when woman, alive to the require
ments of the hour, wishes to exercise
hospitality, without making serious
demand upon time or money to fur
nish a supper! Two or three baskets IF
nlixed cakes like these, with good cof-
fee or chocolate, will be found amply
sufficient upon most of these occasions.
Some delicate sandwiches make very
good substitute if one does not care to
offer BOTH For baking small cakes it
is desirable to have two sets of pans
one in squares the other rounds-six or
twelve joined together for convenience
of handling. Any tinsmith will make
them if they are not found in stock.
Be sure that these arc not too large, as
nothing is more awkward than big
small cake.
Madeleines. Onc-fourth pound but
ter, half pound of sugar, four eggs,
thoroughly beaten, whites and yelks
separately; half pound of -four, and
and little lemon flavoring.
Bake in little rounds. This is an old
and thoroughly reliable recipe, but,
like all rich cakes, must be carefully
made and baked, requiring thorough
beating and moderate, steady oven.
All cakes with large proportion OF
butter, like this, require longer baking
than light cakes made with soda or
baking powder.
Genuine Sponge Cake. Made by
measure, is easy and always popular.
Beat the yelks of ten eggs thoroughly,
add two cupfuls of powdered sugar
Gone pint), the grated peel and juice Of
half lemon, then. lightly, half pint
of flour and the whites of the ten egg;
beaten to stiff froth. Bake in squares
in hot oven.
Almond Jumbles. Three-fourths o.
pound of almonds, blanched anf
chopped fine, one-quarter of pound O
butter one pound of sugar, one pound
of flour, one cupful of sour milk, five
eggs, and one-half teaspoonful of soda
Flavor with rose.
Iced Tablets Pretty and delicious
cakes may be made in variety from 1
single loaf The Madeleine mixture il
a good one for this purpose. Cut thin
even slices and trim off the crust; thcI
cut them in little oblongs, about on,
inch by two. Put two of these togeth
er, with jelly or icing, and ice then
neatly on both sides French icing i
best done with the French or fondan
, icing, which is also the finest, mos
, convenient and economical icing made
, and can be kept on hand ready for us
at any time by simply warming it, Tn
only secret in making it is the exac
: amount of boiling, for which it is diff
/ cult to give directions, as single min
. ute makes great difference when
critical point is reached, and only prac
, tice will give experiences, but it is wei
, worth while for every dainty COO
to take this practice. A poun
of sugar and cup of waite
+ should be put in perfect,
clean saucepan, and watched but no
, stirred, while boiling. Remove an
. scum that rises, and after ten minute
try the sirup from time to time by dir
, ping fork in it and observing how TIL
drops run of. When they thread-tha
is, leave a fine hair-line filament hang
ing to the fork-set the saucepan ava
, from the fire to cool. When bloc
> warm Git should be as thick as yer
thick molasses), stir it with spoon 9
long as it can re stirred, then take Il
the mass in the hands and work it lik
E dough until it is q compact, smootl
creamy candy. Put in a jaror tumble
and covered with oiled paper, it wi
. keep for months and need only settin
!. in saucepan of hot water to soften
, to use at any time. Stir while warn
+ ing. This icing may be favored an
: colored in a great variety of ways, an
i, forms the basis of the best confectiol
cry as we'll as the best icing for cake
: Chicago NewS.